Requisition Number:
67098
Location:
Boulder, Colorado
City
Boulder
State
Colorado
Employment Type:
University Staff
Schedule:
Full-Time
Posting Close Date:
10-Sep-2025
Date Posted:
02-Sep-2025

JOB SUMMARY

The Campus Dining Services department at the University of Colorado Boulder Campus Dining Services department encourages applications for a Head Line Cook! This is a hands-on culinary position that provides oversight and leadership to back-of-house Dining Attendants. Under the supervision of the Sous Chefs and Kitchen Manager, prepares, assigns and delegates standardized recipe preparation, ensuring quality, allergen and food safety/standards. This position offers outstanding customer service in a team-oriented and supported environment.
CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.

WHO WE ARE

The Division of Student Life consists of 30 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder.
The work in Student Life supports all factors of the student experience, no matter what department a staff member may work in. This includes where students live, eat, make friends, build professional skills and find help if they need it. Many departments provide involvement opportunities, educational resources and support services to help students find their community and build lifelong skills. Student Life also has shared services departments that support the work and staff of our student-facing areas, including areas like center for assessment, insight and research, business services, finance, employee experience, communication and marketing and technology solutions.
Campus Dining & Hospitality leads the industry with outstanding quality food and dining experiences. Campus venues include residential dining halls, catering and retail outlets with staff who strive to make each student’s experience the best it can be. Serving about 3 million meals each year, Campus Dining & Hospitality is dedicated to expanding sustainability efforts and providing options to guests with dietary restrictions and allergens.
With over 900 staff members in the Division of Student Life, our diverse team is uniquely positioned to personalize the student experience and advocate for students, enhancing their success inside and outside the classroom.

WHAT YOU SHOULD KNOW

• During the academic year, this position will work from 1:30pm - 10pm. Specific days to be determined, may work weekends.
• Positions with Campus Dining and Hospitality may be subject to changes in work schedule and campus location.

Kitchen Prep/Operation and Production

• Ensure all areas are setup and broken down in accordance with SOP’s.
• Understands operation, keeps equipment clean and in excellent condition through personal inspection and places work orders for equipment in need of repair.
• Fulfills and serves hands-on production of menus as assigned by prepping, cooking, baking and otherwise assembling standardized recipes.
• Ensures all ParTech and A9 labeling procedures are followed during schedule shift and determines corrective action when out of compliance.
• Directs work flow of assigned staff and production.
• Makes service decisions based on product outages and menu changes.
• Assist with ordering and receiving of product as need.
• Successfully pass State Food Safety Manager Level Certification and offers tutoring assistance to staff. Proficient in adhering to sanitation regulations and prioritizing safety precautions.

Personnel

• Assist with culinary staff selection, training and onboarding process.
• Assist with creating standardized operating procedures and staff training methods.
• Empower others to make decisions in areas within their span of control.
• Ensure employees follow assigned schedule, appropriate break times and follow proper procedures of requesting time off.
• Responsible for performance management and holds employees accountable.
• Follow progressive coaching processes and presents staff issues to Executive Culinary Team/HR to assess any needed action.
• Report workplace injuries and follows departmental HR processes.
• Display and demonstrate thoughtful and timely communication skills.

Quality Assurance

• Provide and ensure customer service standards are met in assigned functional area.
• Offers recommendations and solutions to the Executive Culinary team to improve daily operations of functional area.
• Actively contributes to menu development with Executive Culinary team, which includes oversight of inventory and recommending purchasing needs specific to the functional area/kitchen needs.
• Serves on the food safety response team and responds to all food safety emergencies as appropriate to the work assignment.